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Overview
Who: Janet A. Tomiyama, Stephanie N. Kawecki, Daniel L. Rosenfield, Jennifer A. Jay, Deppak Rajagopal, and Amy C. Rowat
Published: August 8, 2020
Where: Trends in Food Science & Technology
Key Takeaway: Consumer acceptance of cultured meat will be based on key technological advancements and building trust with consumers.
Research Topics:
Summary
Janet A. Tomiyama et al. identify barriers in consumer acceptance of cultured meat, suggesting that academia and cellular agriculture research play important roles in overcoming these barriers. This paper proposes specific scientific advancements that are necessary to improve taste, texture, and cost of cultured meat products. Tomiyama et al. also outline strategies to build trust and acceptance in consumers, including specific marketing techniques based in behavioral science that can improve barriers like ethics or social acceptance. They conclude that the ultimate hurdle to cultured meat is reputation and the presence of a consumer base, but that sufficient tools exist for an interdisciplinary approach to acceptance.
Written by Morgan Ziegelski
Funding
Cite This Publication
Tomiyama, A. J., Kawecki, N. S., Rosenfeld, D. L., Jay, J. A., Rajagopal, D., & Rowat, A. C. (2020). Bridging the gap between the science of cultured meat and public perceptions. Trends in Food Science & Technology, 104, 144–152.
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